If you’re ready to shake up your usual breakfast or snack routine with something fresh, vibrant, and full of nutrients, this Smashed Edamame Toast is calling your name. Think avocado toast—but greener, more protein-packed, and loaded with bold, zesty flavor. This plant-powered toast features a delicious blend of creamy tahini, ripe avocado, and tender edamame, all seasoned with lime, garlic, and a touch of sesame oil for a savory, tangy finish.
Not only is this recipe bursting with taste and texture—hello, crunchy hemp seeds and tangy pickled onions—but it’s also a nutritional powerhouse. Edamame brings a hefty dose of plant-based protein, fiber, and antioxidants, while avocado offers heart-healthy fats and digestion-supporting fiber. Garlic boosts immunity and adds natural anti-inflammatory benefits, and tahini delivers calcium, iron, and healthy fats to keep you satisfied and energized.
Whether you’re vegan, gluten-free, or simply trying to eat more whole foods, this quick and easy toast is a delicious way to fuel your body and brighten your plate. Perfect for busy mornings, light lunches, or afternoon pick-me-ups, Smashed Edamame Toast is more than just a trendy bite—it’s a feel-good meal you’ll want to make again and again.
Recipe
4 tbsp. tahini
12 oz. (340g) frozen edamame, defrosted
½ medium ripe avocado
1½ tbsp. coconut aminos
2 cloves garlic, roughly chopped
1 handful cilantro leaves
1 tsp. sesame oil
1 lime, zested & juiced
For serving:
4 slices gluten-free bread, toasted
4 tbsp. hemp seeds
4 portions Homemade Pickled Red Onions (see recipe here)
How to Prepare
Place the tahini, edamame, avocado, coconut aminos, garlic, cilantro, sesame oil, lime juice and zest into a food processor. Blend to form a chunky dip consistency. Season to taste with salt.
Toast bread slices, spread the edamame mixture over each slice.
To serve, sprinkle with hemp seeds and top with pickled onions.
Storage: Store the spread in an airtight container in the refrigerator for 7-10 days. The color may fade but the flavor will remain.
